Five creamed onions
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Shallots - peeled |
| 12 | eaches | Cloves garlic |
| 2½ | cup | Pearl onions |
| 10 | eaches | Green onions |
| 2 | eaches | Bunches fresh chives (5 to 6 tablespoons snipped) |
| 4 | tablespoons | Unsalted butter (1/2 stick) |
| ¼ | cup | Unbleached all-purpose flour |
| 2 | cups | Whipping cream |
| Pinch of nutmeg | ||
| Salt and freshly ground black pepper, to taste | ||
Directions
1. Place the shallots and garlic in a small saucepan. Add water to cover and bring to a boil. Reduce the heat and simmer until tender, 7 to 10 minutes. Drain and set aside. 2. Cut a small X in the root end of each pearl onions, being careful not to cut completely through the end. Bring a saucepan of water to a boil. Drop in the onions, then reduce the heat and simmer until tender, about 15 minutes.
Drain, peel and set aside. 3. Trim the roots and the green stems from the green onions. Bring a saucepan of water to a boil. Drop in the green onions and cook for 5 minutes. Drain and reserve. 4. Snip the chives into small pieces. You should have 5 to 6 tablespoons. Set aside. 5. Melt the butter in a saucepan, and add the flour. Cook over low heat for 5 minutes, stirring occasionally. While stirring with a wire whisk, slowly add the cream in a steady stream. Continue cooking and whisking until the sauce has thickened, 7 to 10 minutes.
Add the nutmeg and salt and pepper. 6. Stir the shallots, garlic, pearl onions, scallions, and chives into the cream sauce. Heat through, 4 minutes, and serve immediately.
6 portions
Note: Creamed onions can be kept warm in a double boiler until ready to serve. Don't hold longer than 30 minutes.
Source: The New Basics Cookbook Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 05-10-95